Summary

Ingredients

• 6 sheets gelatin, white
• 500 g yourt (whole milk)
• 1 lemon (s), the juice it
• 1 packet vanilla sugar
• 3 tablespoon sugar
• 3 persimmons, ripe, soft
• 200 g whipped cream

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Instructions

1. Soak the gelatine in cold water for about 5 minutes. Mix the yogurt, lemon juice, sugar and vanilla sugar together. Squeeze out the gelatine and carefully dissolve it over low heat. Stir 3 tablespoons of the yoghurt into the gelatine, then stir everything into the rest of the yoghurt. Chill for about 10-15 minutes until the yoghurt starts to gel. Whip the cream until stiff and fold into the yoghurt.
2. Halve the soft persimmons, spoon out the pulp and puree briefly if necessary.
3. Layer the yoghurt mousse and the persimmon puree alternately in 4 glasses. Chill for approx. 1 hour until eaten.